Amanda Taylor's Blackberry Cobbler

Filling:
4 cups fresh blackberries
1/2 cup sugar
2 Tablespoons cornstarch

Crust:
1 stick softened butter
1 cup sugar
1 egg, beaten
1 cup self-rising flour

Preheat oven to 325. Put blackberries in a baking dish (8"X8").
Combine sugar and cornstarch and sprinkle over fruit.
In a bowl, mix butter and sugar. Stir in egg. Gradually add the flour and mix well.
Drop spoonfuls of batter on top of fruit. Bake until light brown (you may have to cover with foil 1/2 way through to prevent over browning).
Bake 45 minutes or until a toothpick comes out clean.

You can also double this recipe for a 9X13 baking dish. Test cake at 1 hour and 45 minutes. I got this recipe from a church potluck -- my mom and I loved it so much we asked for the recipe.